Can Staartstuk mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Argentina?

Ask for "Tapa de cuadril, a punto" when looking for Staartstuk in Argentina.

What is Staartstuk in Argentina?

Q: What is Staartstuk in Argentina?

Staartstuk is the Netherlands retail name for the sirloin cap, which sits on the sirloin primal. In Argentina, the same cut is most often labeled Colita de cuadril.

Q: What is Staartstuk called in Argentina?

Look for Colita de cuadril—mapped to Sirloin Cap (sirloin cap).

Q: What primal is Staartstuk from?

Sirloin Cap is on the sirloin primal (top sirloin cap (coulotte)).

Close match

staartstuk

is very similar to Colita de cuadril in Argentina

Ask for: Colita de cuadril

About this cut

Triangular cap on the top sirloin; prized as picanha in Brazil.

sirloin primal · top sirloin cap (coulotte)

In Argentina

Colita de cuadril

Say this at the butcher

“Tapa de cuadril, a punto”

What is this cut?·Global guide

How to order steak doneness

Netherlands → Argentina

rareRood→Jugoso48–55°C

medium rareHalf doorbakken→A punto55–60°C

mediumDoorbakken→Cocido60–65°C

well doneGoed doorbakken→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“Staartstuk” in Netherlands maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Argentina, look for labels such as Colita de cuadril. Triangular cap on the top sirloin; prized as picanha in Brazil.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.